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Unformatted text preview: ture of fermented milk products starter cultures are used to ensure good/consistent fermentation results. Bacterial starter cultures contain selected/desirable strains of microorganisms. Examples of fermented milk food products: yogurt, buttermilk, sour cream (McGee p.46). Probiotics: live microorganisms in sufficient numbers to confer a health benefit. Ex.: some Lactobacilli and Bifidobacteria. Synbiotic foods contain both probiotics and prebiotics. Milk Proteins ‐ Two groups: (1) caseins ~80% proteins in cow’s milk. Form aggregates called micelles. (2) Whey proteins: water soluble, globular proteins (McGee p.19‐21). Cheese (McGee p.51‐62) Casein and fat from milk are concentrated in the cheese. Cheese keeps much longer than fermented milks. The drier the cheese the longer it keeps. Probably the first cheese was discovered by accident, storing milk in a calf stomach used as a container. This led to curdling, due to the action of rennin, a protease present in the stomach lining of calves. Calf stomach → Rennet; purified form...
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This note was uploaded on 01/25/2014 for the course MAT 1 taught by Professor Higgins during the Fall '13 term at UC Davis.
- Fall '13